Add Mediterranean flavor to your meal with this savory dip that’s made using eggplant - a tasty appetizer.
Mediterranean Eggplant Dip
- Prep Time 10 min
- Total 55 min
- Ingredients 8
- Servings 28
Ingredients
- 1 medium eggplant
- 1 medium tomato, peeled, seeded and chopped
- 2 tablespoons chopped onion
- 2 garlic cloves, minced
- 3 tablespoons purchased tahini
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Instructions
-
Step1Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Cut eggplant in half lengthwise; place cut side down in foil-lined pan.
-
Step2Bake at 400°F. for 45 minutes or until eggplant is soft to the touch. Remove from oven; cool 5 minutes.
-
Step3Scoop eggplant flesh from skin into food processor bowl with metal blade. Add tomato, onion and garlic; process with on/off pulses until pureed. Add tahini, lemon juice and salt; process until smooth.
-
Step4Spoon dip into serving bowl. Sprinkle with parsley. Serve with cut-up fresh vegetables or as spread with toasted pita bread wedges, sliced French bread or crackers.
Nutrition
20
Calories
1g
Total Fat
1g
Protein
2g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Tablespoon
- Calories
- 20
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 60mg
- 3%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
Tips from the
Pillsbury Kitchens
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